1 tbsp Butter Unsalted
1 tbsp Oil
1 cup Onion Finely chopped
2 cloves Garlic finely minced
1 cup Carrots Peeled, Diced
1/2 cup Celery Sliced
8 cups Chicken broth Low sodium
1 can crushed tomatoes 14.5 oz. can, Or diced tomatoes or even tomato sauce
3/4 cup Pearl barley
2.5 cups Cooked chicken Shredded rotisserie chicken or diced rotisserie chicken
1/3 cup Corn Frozen
1/3 cup Peas Frozen
1 Potato Optional, Large size, Peeled, Diced, Cut into 1-inch cubes, I didn’t add it this time
1.5 tbsp Italian seasoning
Salt To taste
Pepper To taste
1 Bay leaf
1-2 tbsp Parsley Fresh, Roughly chopped, For garnish
Heat butter and oil in a large nonstick pot over medium heat.
Add onion, garlic and cook until onion becomes slightly softened and garlic becomes fragrant. It takes about 3-4 minutes.
Add carrots, celery, and saute for another 1 minute.
Add broth, crushed tomatoes, barley, shredded or diced chicken, corn, peas, potato, Italian seasoning, salt, pepper, bay leaf.
If you re worried about the peas and corn becoming too soft and “mushy”, don’t add them now. Instead, add them in the final 15-20 mins of cooking.
Mix everything together and bring to a boil.
Let it simmer uncovered for 50 minutes or until barley is cooked through and tender. If the soup starts to get too thick, you can mix in some more broth or water. If it’s too thin, continue cooking uncovered for a bit longer until liquid is reduced.
Discard bay leaf.
Garnish with fresh parsley and enjoy!